Crispy Pancetta Burrata And Tomato Sandwiches Recipes

PANCETTA, LETTUCE AND TOMATO (PLT) WITH BURRATA

Steps:

• Preheat the oven to 425 degrees F.
• Split the focaccia in half horizontally and place cut-side up on a baking sheet. Arrange the pancetta over the bottom piece of focaccia and brush with 1 tablespoon of the oil. Brush the top piece of focaccia with the remaining 3 tablespoons oil. Bake, using tongs to evenly redistribute the shrunken pancetta halfway through baking, until the pancetta is golden and the focaccia is golden brown, about 30 minutes.
• Meanwhile, stir together the basil, mayonnaise and lemon zest and juice in a small bowl.
• Transfer both pieces of focaccia to a cutting board. Top the pancetta with the tomatoes. Cut each burrata ball into quarters with a sharp knife and spread evenly over the tomatoes. Top with the lettuce. Spread the basil mayonnaise on the top piece of focaccia and place on the lettuce. Cut the PLT into 4 or 6 pieces.

CRISPY PANCETTA, BURRATA, AND TOMATO SANDWICHES

Steps:

• Working in batches, cook pancetta in heavy large skillet over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Place tomato slices in shallow baking dish. Add basil, olive oil, oregano, and fleur de sel. Sprinkle with ground black pepper and turn to coat. Let stand at least 30 minutes and up to 1 hour.
• Place 6 toasted bread slices on work surface. Divide burrata among bread slices and spread to edges. Top each with 1 tomato slice, then pancetta slices, dividing equally. Top with arugula. Cover with remaining 6 toasted bread slices, and press each slightly to adhere. Cut each sandwich in half and serve.

PLT - PANCETTA, LETTUCE AND TOMATO SANDWICH

Steps:

• Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter.
• Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.
• Heat a cast iron skillet or grill pan until hot. Place the sandwiches in the skillet and top with a weight, such as another skillet. Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight. Cook until the second side is well browned, about 2 minutes.
• Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with the basil mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and arugula leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
• Take the roll of pancetta, and dice into about 1-inch cubes. Drizzle some olive oil into a saute pan on medium heat. Add pancetta to heated oil and cook until crispy. Pour the cooked cubes with fat, into a bowl and allow to cool.
• Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and season with freshly ground black pepper, to taste. Puree together until smooth.